Shear Thinning Behaviour and Shear Thinning Fluids

Shear Thinning Behaviour and Shear Thinning Fluids

There is a term in Shear Thinning Behaviour called shear-thinning fluid, and the flow whose viscosity decreases with the increase of shear rate or shear stress is called shear-thinning flow, also known as pseudoplastic flow. Shear-thinning fluids conform to the law of pseudoplastic flow, and most liquid foods are shear-thinning liquids.

In Shear Thinning Behaviour, most non-Newtonian fluids are shear-thinning. Most of the shear-thinning foods have macromolecular colloidal particles composed of huge chain-like molecules. At low flow rate or at rest, they appear viscous because they are entangled with each other and have high viscosity. However, when the flow rate increases, these relatively scattered chain particles will be subjected to the shear stress between the flow layers, reducing their mutual hooking, and will roll and rotate and then shrink into agglomerates, so they are shear-thinning. Phenomenon.
For most fluids, the Shear Thinning Behaviour is reversible, albeit with a time lag. The initial high viscosity state of the fluid is restored when the shear rate is reduced or even stopped. Microscopically, the Brownian motion causes the aggregates to reform, that is, the chain-like colloidal molecules return to their unoriented natural positions, resulting in the deformed droplets returning to spherical shapes. The processing behavior is directly affected by the pseudoplasticity of the polymeric fluid. Such as vegetable soup, soy sauce, concentrated sugar water, tomato juice, apple sauce, starch paste and other polymer solutions, emulsions and suspensions are shear thinning fluids.